Steelhead Trout Filllet with Tomato Sauce and Tagliatelle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,941 cal. | (188 %) | ||
| Protein | 603 g | (615 %) | ||
| Fat | 134 g | (116 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 541.4 μg | (2,707 %) | ||
| Vitamin E | 65.1 mg | (543 %) | ||
| Vitamin K | 273.3 μg | (456 %) | ||
| Vitamin B₁ | 2.8 mg | (280 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 212.8 mg | (1,773 %) | ||
| Vitamin B₆ | 7.4 mg | (529 %) | ||
| Folate | 418 μg | (139 %) | ||
| Pantothenic acid | 53.1 mg | (885 %) | ||
| Biotin | 165.9 μg | (369 %) | ||
| Vitamin B₁₂ | 150.5 μg | (5,017 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 12,006 mg | (300 %) | ||
| Calcium | 506 mg | (51 %) | ||
| Magnesium | 861 mg | (287 %) | ||
| Iron | 15.8 mg | (105 %) | ||
| Iodine | 150 μg | (75 %) | ||
| Zinc | 17.7 mg | (221 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 9,020 mg | |||
| Cholesterol | 1,907 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 100 grams Leeks
- 1 shallot
- 2 tsps butter
- 1 tsp Pastry flour
- 100 grams Whipped cream
- salt
- 2 Steelhead trout (each about 180 grams) (or arctic char fillets)
- freshly ground peppers
- lemon juice
- 2 Tbsps vegetable oil
- 1 egg yolk
- 3 Tbsps grated white bread
- Additional ingredients
- 1 shallot
- 2 Tbsps vegetable oil
- 250 grams diced Tomatoes
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 tsps balsamic vinegar
- 150 grams thin Tagliatelle
- 1 Tbsp butter
- 1 Tbsp chopped fresh rosemary
Preparation steps
Trim the leek, rinse and finely dice. Blanch, run under cold water and drain well. Peel the shallots, finely chop, saute briefly in butter, and sprinkle with flour. Deglaze with cream and bring to a boil. Mix in the leeks season with salt and let cool. Rinse the fish fillets, pat dry and season with salt, pepper and lemon juice. Saute in hot oil on both sides. Mix the cooled leek mixture with the egg yolk and breadcrumbs.
Peel the shallot and finely chop. Saute in hot oil, add the tomatoes and simmer for 2 minutes with salt, pepper, sugar and vinegar to taste. Puree with the blender.
Cook the pasta in plenty of boiling salted water until al dente.
Place the leek mixture evenly on top of the fillets and bake in an oven preheat to 200°C (approximately 375°F) 5 minutes or until golden brown or grill briefly. Mix the butter with rosemary and mix with the pasta.
Serve the fillets with pasta and tomato sauce on plates.
